Tzatziki Sauce Recipe
A dip, sauce or condiment that is low-fat, heart-healthy, no-cook, gluten free, but so darn good!
Ingredients
- 2 cups yogurt
- 1 about 300 grams cucumber; finely chopped, salted and drained for at least 25 minutes
- 1 tablespoon finely chopped Dill leaves
- Juice of ½ lemon adjust to taste
- 2 garlic cloves about 8-10 grams; finely chopped (adjust to taste)
- Olive oil to drizzle on top.
- Salt to taste
Instructions
Preparation
- Wash, peel and finely chop the cucumber. Sprinkle a little salt and toss well to coast. Place in strainer to drain the excess liquid for at least 25 minutes.
- If required, drain the yogurt too.
- Finely chop Dill leaves and garlic.
- Juice ½ of lemon.
Assembling
- Pat dry the cucumber pieces using a clean kitchen towel.
- Mix drained cucumber pieces, (drained) yogurt, dill leaves, garlic and mix well.
- Drizzle Olive oil and serve.
Notes
1. It is recommended to prepare tzatiziki a day in advance to let the garlic flavor infuse into the yogurt. [br]2. Left overs can be stored in the refrigerator for about 2-3 days in an airtight container. [br]3. Try to use seedless cucumbers, if you can't find them, remove the seeds before chopping. [br]4. Use only the freshest ingredients.[br]5. Preparation time also includes the time it takes to drain the cucumber pieces.